Ethan Stowell
Let’s Ban Tipping?
!–paging_filter–pspanWhat if tipping were banned? Sure, let’s get rid of this outdated custom. It’s not like leaving 20 percent at the end of the meal ever truly “ensures proper service.”nbsp;/span/ppThat was the provocative premise of a a href=”http://www.nytimes.com/2013/09/04/dining/leaving-a-tip-a-custom-in-need-…“front page piece/a in Wednesday’s emNew York Times/em by critic Pete Wells, who wrote, “I could go on…
Tour of Modernist Cuisine Lab Prompts Dreams Of Geoduck
Ever since a recent visit to the Modernist Cuisine Lab, I cannot stop thinking about geoduck. Yes, I’ve got a giant clam on the brain. The Modernist Cuisine Lab is one slice of the pie that’s known as Intellectual Ventures, the sprawling science playground in an anonymous looking building in Bellevue. I was recently invited…
Trend Alert: Meat and Drinks at a Slew of New Charcuterie Bars
If three of a kind constitutes a trend, then bars that serve cured, smoked and sliced meats are the new black, at least on Capitol Hill. First came Cure, the wee bar hidden in the alleyway behind Broadway on Nagle Place, which opened two years back. There, the menu features charcuterie and cheeses, olives and…
VIDEO: Ethan Stowell Cooks Up Tavolata Rigatoni
Seattlemag.com’s Dylan Priest and Alex Kummerow asked Seattle superchef Ethan Stowell and specialty-food-market veteran Kaela Farrington to show us how to prep a simple and savory meal using noodles from their new pasta line. Lagana Foods Pasta Video with Ethan Stowell from Seattle magazine on Vimeo.